Traditional Moroccan Meat

Traditional Moroccan Meat 

Traditional Moroccan cuisine is deeply rooted in history, culture, and geography, and meat has always held a central place in Moroccan food traditions. From the green mountains of the Atlas to the vast Sahara, animal husbandry has long shaped the Moroccan diet, with lamb, beef, chicken, and goat being the most widely consumed meats.

Cook Time90–120 min

Total Time minutes2 hours 20 min

CourseDinner,Lunch

Servings4

]Ingredients

• 1 kg (2.2 lb) lamb or beef (on the bone is best)
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 4 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp cinnamon (powder or 1 stick)
• ½ tsp black pepper
• A pinch of saffron (optional)
• Salt to taste
• 1 handful fresh parsley & cilantro, chopped
• 150 g (about 1 cup) prunes
• 2 tbsp honey
• ½ cup almonds (peeled & fried or toasted, for garnish)
• About 2 cups water

Instructions

Prepare the base:

• In the tagine (or a heavy pot), heat olive oil.
• Add onions, garlic, ginger, turmeric, pepper, saffron, and cinnamon. Stir well.

Add the meat:

• Place the lamb or beef pieces and coat them with the spice mixture.
• Add chopped parsley and cilantro.

Cook the meat:

• Pour in about 2 cups of water.
• Cover and cook on low heat until the meat is tender (about 1.5–2 hours).

Prepare the prunes:

• In a small saucepan, simmer the prunes in a little water with honey and a pinch of cinnamon until soft and caramelized.

Assemble the tagine:

• Once the meat is cooked, place the prunes on top.
• Pour the honey sauce from the prunes over the meat.

Finish & serve:

• Garnish with fried almonds.
• Serve hot with Moroccan bread (khobz).

Nutritional Facts for Traditional Moroccan Meat  (100g serving):

Nutrient	Amount (per 100 g)

Calories

200 kcal

Protein

20 g

Total Fat

12 g

Saturated Fat

4 g

Carbohydrates

4 g

Fiber

1 g

Sugars

2 g

Cholesterol

70 mg

Sodium

250 mg

Iron

2.2 mg

Calcium

25 mg